Dixie Chicken Salad with Grapes, Honey, Almonds, and Broccoli

This gorgeous salad features breaded chicken tossed with lettuce, broccoli, and grapes, and topped with almonds and a honey and Dijon mustard vinaigrette.

Ingredients

2 large eggs, lightly beaten

6 (4-oz.) chicken cutlets, 1/4 to 1/2 inch thick

1 1/2 cups seasoned breadcrumbs

1/2 cup apple cider vinegar

2 tablespoons honey

1 tablespoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup olive oil

1 (5-oz.) package spring lettuce mix

3 cups broccoli florets

1/2 cup halved seedless red grapes

1/2 cup halved seedless green grapes

1/2 cup sliced honey-roasted almonds

How to Make It

Step 1

Preheat oven to 425°. Whisk together eggs and 3 Tbsp. water in a small bowl. Dip chicken in egg mixture, and dredge in breadcrumbs, pressing firmly to adhere. Place on an aluminum foil-lined baking sheet. Bake 15 minutes or until chicken is brown and done.

Step 2

Meanwhile, whisk together vinegar, honey, Dijon mustard, salt, pepper, and olive oil. Toss together lettuce, broccoli, red grapes, and green grapes; season with salt and pepper. Top with chicken and sliced almonds; serve with vinaigrette.